Pink Pixie Pasta
A vibrant, creamy beetroot-infused pasta tossed with spring veggies, savory sausage, fresh herbs, and topped with crunchy pistachios—perfect for a magical springtime meal.
Servings: 4 servings
Equipment
- 1 Large Pot
- 1 colander
- 1 large saute pan or skillet
- 1 blender or food processor
- 1 cutting board and knife
- 1 Wooden spoon or spatula
- measuring cups and spoons
- serving bowls
- 1 citrus juicer optional
- 1 nut grinder optional
Ingredients
Sauce
- ⅓ cup goat cheese
- ½ cup silken tofu
- 1-2 tbsp nutritional yeast
- 1 tbsp beetroot powder
- 1 clove garlic minced
- ½ lemon juiced
- 1 tbsp olive oil extra virgin
- 2-4 tbsp reserved pasta water to thin as needed
- salt & pepper to taste
- 1 tsp fresh thyme finely chopped
- ½ tsp fresh sage finely chopped
Pasta & Veggies
- 8 oz pasta of choice
- 1 cup sugar snap peas chopped
- 1 tbsp olive oil extra virgin
Garnish
- ¼ cup roasted pistachios roughly chopped
- extra dollops of goat cheese optional
- fresh thyme sprigs or edible flowers optional
Instructions
- Bring a pot of salted water to boil. Cook pasta according to package instructions.
- Reserve ½ cup of pasta water, then drain and set aside.
- In a blender or food processor, blend together goat cheese, silken tofu, nutritional yeast, beetroot powder, garlic, lemon juice, olive oil and a splash of reserved pasta water.
- Blend until smooth and creamy. Add reserved pasta water gradually until the sauce reaches your desired consistency -- velvety but clingy.
- Add pasta back to a pan or pot.
- Pour in the beetroot cream sauce and toss everything gently to coat. Add a splash more pasta water if needed to keep it silky.
- Plate the pasta and scatter with sugar snap peas, chopped roasted pistachios, a few dollops of goat cheese, fresh thyme and sage.